By eatmundo · July 8, 2026
🇬🇧Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Homemade Ginger Wine. The percentage is the share of ingredients the two recipes have in common.
Same technique: Fermented drink32 recipes from 15 countries
A comforting, spicy, and warming traditional British drink, perfect for chilly evenings. This homemade ginger wine recipe yields a potent, aromatic beverage that can be enjoyed on its own or used as a mixer. It's a true taste of old England.
According to eatmundo's ingredient comparison, the closest dish to Homemade Ginger Wine from another cuisine is Traditional Greek Orangeade (Greece): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large, clean saucepan, combine 2 litres of water with 200g of thinly sliced fresh ginger, 50g of raisins, the zest and juice of 2 lemons, and the zest and juice of 1 orange. Bring this mixture to a gentle boil over medium heat.
- 2
Once boiling, reduce the heat to low and let it simmer for 20 minutes. This allows the flavours to meld beautifully and the ginger to infuse the liquid deeply, filling your kitchen with a wonderful aroma.
- 3
Remove the saucepan from the heat and stir in 500g of granulated sugar until it has completely dissolved. Ensure there are no sugar crystals remaining, as they can interfere with fermentation.
- 4
Allow the mixture to cool down to lukewarm, specifically between 20-25°C (68-77°F). This temperature is crucial for the yeast to activate effectively without being killed by excessive heat.
- 5
Once lukewarm, stir in 1 teaspoon of wine yeast (or dried active yeast). Cover the saucepan loosely with a clean cloth and leave it in a warm place for 3-5 days for the first, vigorous fermentation, stirring once a day. Small bubbles and some foam on the surface show that fermentation has started. This is only the start: most of the sugar is still unfermented at this point.
- 6
Strain the liquid through a fine-mesh sieve or muslin cloth into a clean, sterilised 3-litre demijohn, removing all the solids. Fit an airlock and leave it at room temperature for at least 4 weeks, until no bubbles have passed through the airlock for 3 consecutive days. If you use a hydrometer, the reading should stay the same over 3 days. Then siphon the wine off the sediment into a second clean, sterilised demijohn. Refit the airlock and leave it for 2 more weeks to clear.
- 7
Only when fermentation has completely finished, siphon the clear wine off the sediment into clean, sterilised bottles, leaving the sediment behind. If you wish to fortify it, stir in 100ml of brandy now. Brandy does not stop an active fermentation, so never bottle wine that is still bubbling, because the gas can burst sealed bottles. Seal the bottles and store them in a cool, dark place. For the best flavour, allow the wine to mature for at least 2-3 weeks, or even up to 2 months, to deepen its character. Serve it chilled or gently warmed.
Frequently Asked Questions
What is Ginger Wine?
Ginger wine is an alcoholic beverage originating in the United Kingdom. It is made by fermenting ginger, sugar, citrus and raisins, and it is often fortified afterwards with brandy. It is typically served as a warming drink in winter or used as a mixer in cocktails.
What kind of yeast should I use for ginger wine?
Wine yeast is ideal for its tolerance to alcohol and clean fermentation, but active dried bread yeast can also be used if wine yeast is unavailable, though it may impart a slightly different flavour.
How do I know if my ginger wine is fermenting properly?
You'll see small bubbles rising to the surface, and possibly a thin layer of foam. This indicates the yeast is active and converting sugars into alcohol and carbon dioxide.
Can I make this non-alcoholic?
Yes, to make it non-alcoholic, omit the yeast and brandy. Instead, simply boil the mixture, dissolve the sugar, strain, and then chill. It will be a delicious ginger cordial.
How long does homemade ginger wine last?
When stored in sterilised, tightly sealed bottles in a cool, dark place, homemade ginger wine can last for several months, even up to a year, with its flavour deepening over time.
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